Sure, you may think this picture doesn't look like all that much, but let me just say that these Simple Sopapilla Bars are pretty much heavenly.
These bars have a flaky crust, cheesecake like filling, and a flaky buttery cinnamon goodness top. They are absolutely delicious.
If they are not my husbands #1 favorite dessert, they are definitely in his top 5. Every time I make these, and they are oh so easy to make, I get raving compliments. My husband has brought these, and a multitude of other, treats into work a few times. Months after he brought these bars in I had a co-worker of his tell me how much she loved these bars. She loved them so much she remembered them from all of the other treats.
I tell you this to basically say these Sopapilla bars are delicious. Serve them warm or cold and you will have a crowd pleaser for a dinner, potluck, or more.
If you want to up the fanciness of this dessert serve them with a scoop of vanilla ice cream (Blue Bell is our favorite). However, these bars taste delicious for breakfast, lunch, afternoon snack, or dessert according to my husband.
Sopapillas in the title totally make these treats completely perfect for Cinco de Mayo or pretty much any day of the week.
Enjoy... b/c I know you will!
Simple Sopapilla Bars
Recipe: Alohamora slightly adapted from Epicurious
Active Time: 15 minutes
Inactive Time: 25-30 minutes
Servings: 10- 12 large servings
2 cans (8oz) crescent roll dough
2 pkg (8oz) cream cheese, softened
2 c. sugar
3 tsp vanilla
1/2 c. butter, melted
- Preheat oven to 325.
- With a non-stick cooking spray, or butter, grease a 13x9 baking pan or glass Pyrex.
- Open 1 can of crescent rolls and stretch it out on the bottom of the pan. You will probably need to seal any holes in the crust by pressing it together.
- With an electric mixer in a medium bowl, or in a stand mixer on low, mix the cream cheese until it is smooth and fluffy.
- Add 1 cup of sugar and 2 teaspoons of vanilla to the cream cheese and mix until well combined.
- Spread the mixture over the dough in the pan. Go almost to the very edge of the dough, but don't let the cream cheese filling touch the sides of the pan.
- Open the second can of crescent rolls and stretch it out over the top of the filling to form a top crust. You again may need to seal any holes that result in stretching it out.
- In a small pan over low heat melt the butter and the last cup of sugar. Stir it every couple minutes. When the butter is melted and well combined with the sugar remove the pan from the heat and stir in last teaspoon of vanilla.
- Evenly pour the butter sugar mixture over the top crust of the crescent roll dough.
- Sprinkle the top of the bars with as much cinnamon as your heart desires.
- Bake at 325 for 25-30 minutes or until golden brown.
- Let the bars cool, and refrigerate until serving. If you cut the bars hot out of the oven you are going to have a lot of filling oozing out. I usually pull the bars straight from the oven and stick it in the fridge until I am ready to serve.
- Happy cinnamon cheesecake flaky crust goodness eating!